SolarMother
Dagobah Resident
Meager1 said:
Is high grade honey (such as alphalpha) OK once tested??
Paleo Diet Cookbook
- Thread starter truth seeker
- Start date
Is high grade honey (such as alphalpha) OK once tested??
truth seeker
The Living Force
Anyone care to add more for the cookbook? I'm also doing general searches elsewhere on the forum. You're more than welcome to post links where you see fit. Just make sure they follow the guidelines of the diet. :)
realitybugll
Jedi Council Member
This is a meat loaf recipe that I have been making with ground beef. It's pretty good.
Mix together:
2 lb ground beef
1 cup almond flour
1 cup tomato sauce
2 organic eggs
1.5 teaspoon salt
1 teaspoon pepper
Put in a bread loaf pan and bake in the oven at 250 degrees F, for 2 hours.
Mix together:
2 lb ground beef
1 cup almond flour
1 cup tomato sauce
2 organic eggs
1.5 teaspoon salt
1 teaspoon pepper
Put in a bread loaf pan and bake in the oven at 250 degrees F, for 2 hours.
EGVG
Dagobah Resident
Chicharron - Fried Pork
2 kilos of Pork meat, in medium cuts with the fat, you can use shoulder, ribs, whatever you like, I prefer meat with bone, because it has a lot more flavor.
Big steel Pot, make sure is heavy duty !
Filtered water
Verbena dried leafs, 2-3 branches
Oregan, a little
So this recipe is famous here in Peru, "Chicharron" is a meat that has been eaten as breakfast for YEARS!! With fried sweet potatoes and fresh onions with lemon.
It's really easy to make, all you need to do is put the pork in the pot, cover it with water and ad the herbs. You need the water level to be above the pork, like 4 fingers.
Now all you need is time, let the pork cook and boil for 3 hours, until all the water has evaporated. So you'll have the meat frying on it's own fat, leave it there until is crispy enough for your taste.
And there you have it! Yummy yummy pork meat!
EDU
2 kilos of Pork meat, in medium cuts with the fat, you can use shoulder, ribs, whatever you like, I prefer meat with bone, because it has a lot more flavor.
Big steel Pot, make sure is heavy duty !
Filtered water
Verbena dried leafs, 2-3 branches
Oregan, a little
So this recipe is famous here in Peru, "Chicharron" is a meat that has been eaten as breakfast for YEARS!! With fried sweet potatoes and fresh onions with lemon.
It's really easy to make, all you need to do is put the pork in the pot, cover it with water and ad the herbs. You need the water level to be above the pork, like 4 fingers.
Now all you need is time, let the pork cook and boil for 3 hours, until all the water has evaporated. So you'll have the meat frying on it's own fat, leave it there until is crispy enough for your taste.
And there you have it! Yummy yummy pork meat!
EDU
G
Gertrudes
Guest
EGVG said::O
Thanks for the link!!! mmmm Maybe Xylitol???
Or Stevia, not everyone can tolerate xylitol :)
SolarMother
Dagobah Resident
EVGV
I have been making another version of "Chicaronnes" but yours sounds easier. Tell me, how crispy does it get?
I have been boiling the pork belly fat in water with salt and lemon for awhile, then I take it out and deep fry it in lots of bacon lard in a deep iron pot on pretty high heat til its very crispy. It is yummy!
I like the idea of adding the herbs you mentioned. I'll try it the way you do it and let you know.
I have been making another version of "Chicaronnes" but yours sounds easier. Tell me, how crispy does it get?
I have been boiling the pork belly fat in water with salt and lemon for awhile, then I take it out and deep fry it in lots of bacon lard in a deep iron pot on pretty high heat til its very crispy. It is yummy!
I like the idea of adding the herbs you mentioned. I'll try it the way you do it and let you know.
EGVG
Dagobah Resident
SolarMother said:EVGV
I have been making another version of "Chicaronnes" but yours sounds easier. Tell me, how crispy does it get?
I have been boiling the pork belly fat in water with salt and lemon for awhile, then I take it out and deep fry it in lots of bacon lard in a deep iron pot on pretty high heat til its very crispy. It is yummy!
I like the idea of adding the herbs you mentioned. I'll try it the way you do it and let you know.
It's super easy!! All you need is time and a hungry crowd :) I make a lot of chicharron, and I store it in the fridge and take out some when I feel like eating pork, it makes a super nutritious breakfast, I eat it with fried jams.
MMM it's not as crispy as tempura, but for pork is crispy enough. Let me know if you liked it!!! Your method sounds delicious!!
Verbena is really good in concealing the strong pork smell, and also has Melatonin, so I like using it very much.
SolarMother
Dagobah Resident
I bet you cook it outside in a big pot, right? That would be my first choice!
Although it is winter-time for you, so maybe it doesn't matter as much, but here it's very hot! Unfortunately, we don't have a way to cook chicarrones outside right now, so I am going to have to hold off trying out your method until we get some relief from the heat!!
Although it is winter-time for you, so maybe it doesn't matter as much, but here it's very hot! Unfortunately, we don't have a way to cook chicarrones outside right now, so I am going to have to hold off trying out your method until we get some relief from the heat!!
EGVG
Dagobah Resident
SolarMother said:I bet you cook it outside in a big pot, right? That would be my first choice!
Although it is winter-time for you, so maybe it doesn't matter as much, but here it's very hot! Unfortunately, we don't have a way to cook chicarrones outside right now, so I am going to have to hold off trying out your method until we get some relief from the heat!!
No, I cook it inside! But I open all the windows. Yeah here it's winter and the heat is more than welcome, but my mom doesn't like the smell of pork so she has to got out of the kitchen while I'm cooking LOL
Sunday it's my birthday and I'm having Chicharrones at brunch with family, but I don't have time to make it myself, so I've order some from a very good "Chicharroneria" :)
